Gluten Free

GLUTEN FREE!!!
Serves: 3-4   Ready in: 1 hour

1 cup Dried Shiitake Mushrooms
3 cups Water
4 tbsp Olive Oil
1 Small onion, finely sliced
1 cup  Inca Red Quinoa
1 cup  White Quinoa
1/2 cup Dry white wine
1/2 cup Cream
1/2 cup Parmesan chesee, finely grated (plus extra for garnish)
             Ceres Organics Herb Salt
             Finely chopped fresh parsley


1. Soak mushrooms in a cup of boiling water for 30 minutes or until soft. Then lightly dry using kitchen towel. Remove hard stalks and cut mushroom into small pieces. Reserve soaking water.
2. In a saucepan, heat 2 cups of water. Drop in bouillon cube and stir to dissolve. Keep hot.
3. In another heavy-based saucepan, sweat the onions in olive oil. Add the mushrooms and stir fry for about two minutes. Stir in the red and white quinoa. Cook until grains are coated in oil and 'toasted' - about 1-2 minutes. Add the wine and stir until the alcohol has evaporated.
4. Add in half the stock and the mushroom water, stirring continuously until absorbed. Keep adding the rest of the stock as needed until all are used up.
5. After about 15-20 minutes, the quinoa grains should be swollen and tender with a slight crunch (al dente). Season with herb salt and take off the heat.
6. Fold in the cream and parmesan cheese (this step is called 'mantecare'). The risotto should be quite moist but not soupy.
7. Serve immediately with a sprinkle of parmesan and parsley.

To make dairy free:

• use dairy free margarine instead of cream
• use brewer's yeast flakes instead of parmesan

This is adopted from Ceres Organics Recipe - Organics in your Kitchen, 2009